Recipe - Nectarine-Orange Marmalade

3 pound Of nectarines
3 Mediumsize oranges
4 One half cup Of sugar (2 One fourth pounds)

Makes about 4 halfpints. Wash, blanch, peel and pit nectarines; wash the
oranges. Remove the peel from 1 One half of the oranges and discard it. Put the
nectarines and the peeled and unpeeled oranges through a meat grinder.
There should be about 4 One half cups. Place the fruit in a preserving kettle,
add 4 One half cups of sugar and bring slowly to a boil. Boil rapidly,
uncovered, for about 30 minutes, stirring frequently. Skim off foam with a
metal spoon. Ladle into hot, sterilized jars and seal immediately.

To seal: Fill to within 1/2inch head room, being sure to first wipe the
rim and threads of the jars with a hot damp cloth to remove all particles
of food, seeds or spices. While contents are hot, cover with a 1/8inch
layer of paraffin. When paraffin has set, add another layer of melted
paraffin, tilting and rotating the jar to seal completely.

Jams and Jellies 1975

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini